Add the pumpkin seeds to your blender and process until they are broken down and a flour like consistency.
Now add all remaining ingredients and process until smooth and creamy.
Refrigerate until ready to use, as it tastes best when cold.
Processing the seeds first, separately will help ensure there are no loose bits of seeds in your mayo, resulting in smoother mayo.Store in an airtight container in your refrigerator for up to 1 week.If you're not avoiding nuts, and want the mayo to be white, you may sub the pumpkin seeds for cashews. If you don't have a high speed blender, you will need to soak the cashews first in boiling hot water for at least 15 minutes.For spicy mayo add some hot sauce or cayenne, or check out my Sriracha Mayo